Three Pepper Garlic Roast Chicken – the everyday Sunday Roast

Three Pepper Garlic Roast Chicken – the everyday Sunday Roast

Three Pepper Garlic Roast Chicken

Sunday roast, a fond memory for many. Lamb, beef or more commonly, chicken roasted in the oven or in a pot on the stove, along with potatoes and served with gravy on the side, often the bisto variety (served with all roasts, it was).

I find myself longing for the comfort of the Sunday meal on a weekday too and roasting a bird isn’t any strenuous effort. Apart from mixing up a marinade to slather over it, and turning it over a few times, there isn’t much to be done.

What’s best about the weekday roast, is that leftover chicken can be used in sandwiches with cucumber and tzatziki or in salads with spinach, green apple and walnuts, or whatever you fancy.

The secret to the perfect roast chicken, is not in the spicage. It is in the bird itself. Get the best free -range chicken you can find. It makes all the difference- the meat remains plump and tender with no or very little shrinkage, even if you suspend it above the pan and out of the oils and juices, like I did in this case.

While lemon, thyme and garlic remain the go-to holy trinity of roast chicken flavourants, I enjoy dressing up my chickens in different and exciting outfits. Today, for example I made a Lebanese variety with zaa’tar, sumac, pomegranate arils (frozen), garlic, olive oil and natural yoghurt.

In this recipe, I use a trio of pepper: black, green and pink along with chilli flakes, garlic, lemon, thyme and olive oil for a sublime peppery chicken. Don’t be afraid of garlic, it mellows in the long roasting and flavours the chicken and the juices that drip down that can be used to further brown any spuds you may use.

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